Lentil Vegetable Salad

Preparation Time: 30 minutes
½ cup Lentils, washed 1 can (15 oz) Potatoes, sliced 1 cup Peas, frozen 2 large Carrots, shredded 1 Tbsp Parsley 2 Tbsp Red wine vinegar 1 Tbsp Mustard ¼ cup Olive oil
Boil 1 cup water in a saucepan. Add the lentils. Cook for 15 minutes over low heat until tender, then drain. While the lentils are cooking, cook the peas in another sauce pan for about 3 minutes. Rinse and drain. Wash, peel, and shred carrots. Combine the cooked lentils, potatoes, peas, and carrots in a bowl. Add the parsley, vinegar, mustard and olive oil in a seperate bowl. Stir well. Pour the dressing over the lentil vegetable salad. Serve.
Serves: 6
2/3 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 200 Total Fat: 10g Saturated Fat: 1.5g % of Calories from Fat: 45% % Calories from Sat Fat: 7%		Protein: 6g Carbohydrates: 20g Cholesterol: 0mg Dietary Fiber: 5g Sodium: 230mg
Each serving provides: An excellent source of fiber and vitamins A and K, and a good source of vitamin C.

Recipe courtesy of The Pennsylvania Nutrition Education Program.
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